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Source of protein and calcium
CALORIES
GI
POTASSIUM
FIBER
Selected: 100 g
142
KCAL / 100G
Carbs
13.6g
· 38%
Protein
8.1g
· 22%
Fat
6.4g
· 40%
Fiber
2.8g
Vitamins
Vitamin K
178µg · 148% DV
Vitamin A
185µg · 21% DV
B2
0.19mg · 15% DV
Vitamin C
12.6mg · 14% DV
Minerals
Phosphorus
157mg · 22% DV
Calcium
176mg · 18% DV
Sodium
385mg · 17% DV
Selenium
8.6µg · 16% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
NOVA 2
Minimally Processed
1. Unprocessed
2. Minimally Processed
3. Processed
4. Ultra-Processed
NOVA classifies foods into 4 groups by industrial processing. NOVA 1 (unprocessed) is the healthiest.
Contains these allergens:
Vegan
— Not suitable
Vegetarian
✓ Suitable
Gluten-Free
✓ Suitable
Dairy-Free
— Not suitable
Mediterranean
✓ Suitable
Paleo
— Not suitable
Whole30
— Not suitable
DASH
— Not suitable
Keto
— Not suitable
Low FODMAP
— Not suitable
SATURATED
2.65g
MONOUNSATURATED
2.35g
POLYUNSATURATED
0.73g
Omega 6:3 ratio 7.8:1
Above the ideal 4:1 (7.8:1).
Erzurum-style curd cheese stuffed leaves provide 142 calories per 100 g.
A 100 g portion contains 8.1 g of protein. This protein content can contribute to a more balanced meal.
They can fit into a calorie-conscious eating plan when portions are considered, with 142 calories per 100 g. They are compatible with vegetarian, Mediterranean, and flexitarian diets.
Their glycemic index is 45. This falls within the low glycemic index range.
Based on the provided information, they are suitable for a gluten-free diet. Check the product label if cross-contact is a concern.
Milk is the listed allergen. They are not suitable for people with a milk allergy.
They contain 13.6 g of carbohydrates per 100 g. Their glycemic index is listed as 45.
Yes. A 100 g serving contains 2.8 g of fiber.
They contain 6.4 g of fat per 100 g. The same amount provides 8.1 g protein and 13.6 g carbohydrates.
They are classified as minimally processed. This indicates a low level of processing.
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Nutrition data compiled from USDA FoodData Central and scientific sources.